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Bavarian Sausage Hot Pot

Germans like to layer meats and vegetables in a pot and leave them to cook. Not all their hot pots are all-day affairs, however. This one, a hearty main dish, is ready to serve in half an hour. Most of its liquid cooks away, so this is actually a mélange of broth-poached vegetables and sausage.

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Preparation

Place the cabbage, carrots, beans, potatoes, the fresh peas, if using, the broth, salt, pepper, and nutmeg in a large heavy kettle (pot). Set over moderate heat and bring to a boil. Adjust the heat so the broth bubbles gently, cover, and cook without stirring for 20 minutes. Add the caraway seeds, marjoram, knockwurst, and frozen peas, if using, and toss lightly to mix. Re-cover and simmer 10 minutes. Add the parsley, toss lightly, and serve in soup plates with crusty chunks of bread.

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Recent Reviews

Tried this on a whim because I just happened to have all the ingredients on hand. It was much more flavorful than I expected and the hubby LOVED it.

sun_shyne from Olathe, KS /

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um, hard to figure out what the praise is about. I feel like this is the recipe for diet cabbage soup, plus some sausage. Good diet food, and whole cuisines are based on making use of what you have so you don't completely starve, but nothing to plan a recipe around.

francestoler /

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Mmm! Turned out delicious, even with some substitutions. I didn't have any kind of broth on hand, so I used water and added an extra half teaspoon of salt, 1/4 cup chopped onion, a bay leaf, and a few shakes of granulated garlic to boost the flavor. No marjoram in the house either, so I used its cousin, oregano. I used red potatoes instead of the recommended varieties. For the sausage, I used a variety of Trader Joe's chicken sausages, including a very tasty smoked andouille. I also cut down the peas to 1 cup. Topped with a dollop of greek yogurt, it was SO wonderful and flavorful, even without the broth. A keeper!

pademelon from New York /

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This is a very nice fall or winter meal. I substituted turnips for the green beans and strongly recommend not leaving out the caraway seeds if you want an authentic Bavarian dish. I think this would make six very meager servings; I think four servings would be more generous.